There’s something soothing about whipping up a simple dessert after a busy day. These mini lemon drop cakes are a delightful treat to enjoy on weeknights or weekends, whether you’re hosting a gathering or savoring a quiet moment at home. Their bright lemon flavor and comforting sweetness bring a little sunshine to any occasion. With an easy-to-follow recipe, they’re perfect for everyday enjoyment and bring a sense of reliable comfort to your kitchen routine. Let’s dive into this simple recipe that’s sure to become a favorite.
Why You’ll Love This Recipe From Scratch Mini Lemon Drop Cakes
These mini lemon drop cakes offer a perfect blend of ease and reliability for both novice and experienced bakers. With their tender texture and balanced flavor, each bite is refreshingly sweet yet zesty. The practicality of the recipe makes it an ideal choice for preparing desserts for family meals or spontaneous gatherings. You’ll find that their simple ingredients and straightforward process make these cakes a delightful addition to your cooking routine.
Kitchen Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Muffin tin
Ingredients
- 1 cup all purpose flour (structure)
- 1 cup sugar (sweetness)
- ½ tsp salt (enhances flavor)
- ½ tsp baking soda (leavening agent)
- ½ cup butter (richness)
- ½ cup water (moisture)
- ¼ cup sour cream (tenderness)
- 1 whole egg (binding)
- 1 Tbsp fresh lemon zest (brightness)
- 1 Tbsp fresh lemon juice (tartness)
- 1 ½ cups powdered sugar (sweetness for glaze)
- 1 tsp fresh lemon zest (added flavor)
- 1 Tbsp melted butter (for glaze)
- 2 Tbsp fresh lemon juice (tartness for glaze)
- 2 Tbsp milk (smooth consistency)
How to Make From Scratch Mini Lemon Drop Cakes
Step 1. Start by preheating your oven to the recommended temperature for baking. This ensures that the mini lemon drop cakes bake evenly and rise properly. While the oven is heating, gather all your ingredients and prepare your muffin tin by greasing it lightly to prevent sticking.
Step 2. In a mixing bowl, combine the all-purpose flour, sugar, salt, and baking soda. Gently whisk these dry ingredients together until they are well-blended. This step is essential for even distribution of the leavening agent and flavors, helping create a uniform batter later on.
Step 3. In a separate bowl, cream the softened butter. You can use a spatula or a whisk for this part, ensuring the butter is light and fluffy. This process not only incorporates air into the mixture but also adds richness to the mini cakes.
Step 4. Gradually add the water to the creamed butter, mixing continuously. The water contributes to the moisture of the cakes, making them tender when baked. Once combined, the mixture should appear smooth and uniform, without any lumps.
Step 5. Incorporate the sour cream into the butter mixture. This adds a rich creaminess and slight tang that complements the lemon flavor beautifully. Mix thoroughly until the sour cream is fully integrated, resulting in a smooth batter.
Step 6. Next, beat in the whole egg, lemon zest, and lemon juice until fully combined. The egg helps bind the ingredients together, while the zest and juice bring brightness and freshness to the batter that will shine through once baked.
Step 7. Now, gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined, being careful not to overmix. Overmixing can lead to denser cakes, so stop when the flour is incorporated, and the batter is slightly lumpy.
Step 8. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the cakes to rise without overflowing. The batter should be relatively thick, and you can smooth the tops slightly with the spatula if needed.
Step 9. Place the muffin tin in the preheated oven and bake until golden brown. You’ll know they are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. This indicator ensures the cakes are fully cooked without being dry.
Step 10. Once baked, remove the mini lemon drop cakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack. This resting phase helps the cakes maintain their shape and cool evenly.
Step 11. While the cakes cool, make the glaze by whisking together powdered sugar, lemon zest, melted butter, lemon juice, and milk in a bowl. Adjust the consistency as needed; it should be pourable but thick enough to cling to the cakes.
Step 12. Drizzle the glaze generously over the cooled mini lemon drop cakes. The glaze adds a sweet finishing touch, enhancing the cakes with extra sweetness and tartness that complements the lemon flavor perfectly.
Serving Suggestions
These mini lemon drop cakes are versatile enough for various occasions. They make a lovely addition to breakfast, pairing well with coffee or tea for a light start to the day. Enjoy them as an afternoon snack, adding a bit of brightness to your midday break. They’re also a delightful treat for family meals or gatherings, providing a bit of sweetness to round out your menu. Any leftovers can easily be saved for a quick dessert later in the week.
Pro Tips for Best Results
- Make sure your ingredients, especially butter and eggs, are at room temperature to ensure proper mixing and texture.
- Avoid overbaking by checking for doneness just a moment before the recommended time to keep the cakes moist.
- For an extra pop of flavor, consider adding more lemon zest to the batter.
- Let the cakes cool completely before glazing; this prevents the glaze from melting into the cakes.
- If you’re in a humid climate, check your powdered sugar for moisture before using it, as it can clump.
Common Mistakes to Avoid
- Overmixing the batter: This can lead to dense mini cakes. Gently stir just until the dry ingredients are incorporated.
- Incorrect oven temperature: Baking at the wrong temperature can cause uneven baking. Always preheat your oven properly to ensure consistent results.
- Not greasing the muffin tin: Failing to prepare your tin can result in cakes sticking. Lightly greasing or using liners helps ensure easy removal.
- Ignoring the cooling time: Trying to glaze warm cakes can lead to a runny appearance. Allow them to cool completely for a better finish.
- Adding too much lemon juice to the glaze: This can make it overly thin. Start with less juice and add more gradually until you reach the desired consistency.
- Skipping the lemon zest: It provides essential flavor. Don’t skip it if you want to capture that fresh lemon essence in your cakes.
Variations & Substitutions
For a twist on these mini lemon drop cakes, consider adding poppy seeds for added texture and flavor. You can also experiment with different citrus zests, like orange, to create a unique variation. If you prefer a berry glaze, fresh or pureed blueberries can mix well with the lemon for a refreshing change.
Storage & Reheating
These mini lemon drop cakes can be stored at room temperature in an airtight container for a couple of days. If you wish to keep them longer, refrigerate them, where they can last up to a week. For freezing, wrap them individually in plastic wrap and place them in a freezer-safe bag; they can be stored for up to three months. To reheat, place the frozen cakes in the microwave for a few seconds or let them thaw at room temperature before enjoying.
Nutrition Information
Per Serving:
- Calories: Not available
- Total Fat: Not available
- Saturated Fat: Not available
- Carbohydrates: Not available
- Fiber: Not available
- Sugar: Not available
- Protein: Not available
- Sodium: Not available
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter in advance and store it in the fridge for a few hours before baking. This allows the flavors to meld together.
How long does it last in the fridge?
These mini lemon drop cakes can last in the fridge for about a week when stored in an airtight container. This keeps them fresh and ready for snacking.
Can I freeze this recipe?
Yes, you can freeze the baked mini lemon drop cakes. Place them in an airtight container or wrap them individually. They’ll maintain quality for about three months in the freezer.
What can I substitute for one ingredient?
If you don’t have sour cream, plain yogurt can work as a good substitute, providing similar moisture and tanginess without altering the texture greatly.
Why didn’t my recipe turn out as expected?
Common issues can arise from inaccurate measurements or mixing techniques. Ensure you measure your ingredients carefully and avoid overmixing the batter to achieve the right texture.
Final Thoughts
Making these mini lemon drop cakes brings a sense of comfort and simplicity to your kitchen. Their zesty flavor and tender texture offer a delightful treat for any occasion. With straightforward steps and everyday ingredients, these cakes remind us that baking can be both easy and enjoyable. Whether shared with family or savored alone, they bring a little warmth and sweetness to your day.
Mini Lemon Drop Cakes
Ingredients
For the Cakes
- 1 cup all purpose flour For structure
- 1 cup sugar For sweetness
- ½ tsp salt Enhances flavor
- ½ tsp baking soda Leavening agent
- ½ cup butter For richness, softened
- ½ cup water Provides moisture
- ¼ cup sour cream Adds tenderness
- 1 whole egg Binding agent
- 1 Tbsp fresh lemon zest For brightness
- 1 Tbsp fresh lemon juice For tartness
For the Glaze
- 1 ½ cups powdered sugar For sweetness in glaze
- 1 tsp fresh lemon zest Added flavor for glaze
- 1 Tbsp melted butter For glaze
- 2 Tbsp fresh lemon juice Tartness for glaze
- 2 Tbsp milk For smooth consistency
Instructions
Preparation
- Preheat your oven to the recommended temperature for baking.
- Gather all your ingredients and prepare your muffin tin by greasing it lightly.
Mixing Ingredients
- In a mixing bowl, combine the all-purpose flour, sugar, salt, and baking soda and whisk until well-blended.
- In a separate bowl, cream the softened butter until light and fluffy.
- Gradually add the water to the creamed butter, mixing continuously until smooth.
- Incorporate the sour cream and mix until fully integrated.
- Beat in the egg, lemon zest, and lemon juice until fully combined.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven until golden brown and a toothpick inserted comes out clean.
- Allow the cakes to cool in the tin for a few minutes before transferring them to a wire rack.
Making the Glaze
- While the cakes cool, whisk together powdered sugar, lemon zest, melted butter, lemon juice, and milk until desired consistency.
Finishing Touch
- Drizzle the glaze generously over the cooled mini lemon drop cakes.